Cake Recipes

Frannie answers:

Simple White Cake
Ingredients
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Frannie answers:

Extra flour will make a heavier cake

Frannie answers:

Oh you have to try this. I made it as a thank you to my boss for helping me out with something and it was a huge hit
Fuzzy Navel Upside-Down Cake recipe

——————————————————————————–

Cake:
1/2 cup brown sugar, firmly packed
1 (29 ounce) can sliced peaches, drained
8 maraschino cherries, halved
1 (18.25 ounce) box yellow cake mix with pudding
1 small box vanilla instant pudding mix
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup peach schnapps
1 tablespoon grated orange peel
4 eggs

Sauce:
2 tablespoons butter , melted
2 tablespoons peach schnapps
1/8 teaspoon cinnamon

Topping:
1 cup whipping cream or 1 large container Cool Whip
1 teaspoon confectioners sugar
2 tablespoons peach schnapps

Heat oven to 350 degrees F.

Cake: Grease and flour a 12-cup fluted tube pan and sprinkle the brown sugar evenly in the bottom. Arrange the peach halves in the grooves of the pan on top of the brown sugar and then place the cherry halves between the peaches

In a large mixing bowl, mix remaining cake ingredients at low speed until moistened, then at high speed for 2 minutes. Pour the batter into the pan over the fruit and bake for 50 to 65 minutes or until a wooden pick comes out clean. Cake crust may become very dark so if necessary cover cake loosely with foil. Cool for at least 15 minutes, then remove from pan.

Sauce: In a small bowl combine all of the sauce ingredients and mix until well blended. With a long tined fork CAREFULLY pierce the top of the cake between the peaches and spoon the sauce over the top of the cake.

Topping: In a small bowl, combine all of the ingredients (Cool Whip may be substituted for whipping cream). Mix well until soft peaks form.

Serve over the warm cake.

Frannie answers:

A good cake for diabetics, try these:

Sugarless Applesauce Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups unsweetened applesauce
3/4 cup brown sugar twin
2 eggs
1 teaspoon vanilla extract
1/2 cup raisins

Preheat oven to 350 degrees F (175 degrees C). Spray an 8×4 inch loaf pan with cooking spray.

Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

Beat the eggs until light and add sugar twin. Add applesauce and vanilla.

Add flour mixture and beat until smooth. Fold in raisins.

Pour batter into loaf pan. Bake at 350 degrees F (175 degrees C) for about an hour, or until a toothpick inserted into cake comes out clean.

——————— OR —————–

Sugar-Free Frosting

1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Voila!

Frannie answers:

Whole Grain Bread

INGREDIENTS:

* 16 oz. Pkg. Hot roll mix OR 4 cups Homemade Mix plus 1 pkg. Dry yeast
* 1 cup quick cooking oats
* 3 Tbsp. Wheat germ
* 2 Tbsp. Brown sugar
* 1-1/4 cups hot water
* 2 Tbsp. Butter, softened
* 2 eggs

PREPARATION:
Grease a 2 quart casserole dish. In a large bowl, combine flour mixture from mix with the yeast from foil packet, oats, wheat germ, and brown sugar and mix well to combine. Add hot water, butter and eggs and beat until well mixed.

The batter will be sticky. Place in prepared casserole, cover, and let rise in warm place for 30-40 minutes.

Preheat oven to 350 degrees. Bake bread for 30-40 minutes, until bread sounds hollow when lightly tapped with fingers and bottom crust is golden brown. Immediately remove from casserole and let cool on wire rack.

————-Whole Grain 7-Up Cake

Cake
1 cup light margarine, softened
1/2 cup shortening
3 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
3 eggs, room temperature
1/3 cup egg whites
1 tablespoon egg whites
3 cups whole wheat flour or brown rice flour
1/2 teaspoon salt
1 cup soda pop (7-Up)
Glaze
1/4 cup soda pop (7-Up)
1/2 cup sugar

1. Preheat oven to 300°F Spray 10″ tibe pan with non-stick cooking spray. Lightly coat with flour.
2. Combine margarine, shortening, sugar, vanilla and almond extract with electric mixer. Beat 5 minutes until light and fluffy.
3. Gradually add eggs & egg whites, beating well after each addition.
4. In separate bowl, combine flour and salt. Add to margarine/sugar mixture alternately with 1 cup 7 UP, beating well after each addition.
5. Spoon batter into pan. Bake 1 hr 45 minute.
6. Cool in pan on rack 10 minutes, then remove from pan.
7. Make glaze: Stir together 1/4 c 7 UP & 1/2 c sugar in saucepan. Bring to a boil over medium heat. Boil 1 to 2 minutes until sugar is dissolved.
8. Use toothpick to poke holes in top of warm cake. Spoon glaze over cake & allow to cool.

———————–Healthy Recipes – Healthy Eating
Mixed Berry Whole-Grain Coffee Cake

3 tablespoons butter
1 cups quick-cooking oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1 cup all-purpose flour
1 cup whole-wheat flour
3/4 cup sugar
1/4 cup vegetable oil
1 cup skim milk
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, slightly beaten
1 (12-ounce) bag frozen, unsweetened mixed berries, thawed and drained
(about 1 1/2-2cups frozen or 2 cups fresh berries)
1/4 cup chopped walnuts

Heat oven to 350 degrees. Grease 9-inch round cake or springform pan or 9 x 9 square pan. Mix butter, oats, 1/4 cup flour and brown sugar in small bowl with fork or pastry cutter until crumbly. Set aside. Combine flours, sugar, oil, milk, baking powder, cinnamon, salt and egg in large bowl. Beat mixture with wire whip or mixer 1- 2 minutes, until well blended. Stir in mixed berries. Spread half of the batter in pan and sprinkle ½ of oat mixture on top. Add remaining batter and sprinkle with remaining oat mixture and chopped walnuts. Bake 40-45 minutes or until toothpick inserted in the center comes out clean. Serve warm.

Frannie answers:

My favorite source for evey different kind of recipe you can think of!

Http://allrecipes.com/Recipe/Eggless-Chocolate-Cake-II/Detail.aspx

Frannie answers:

You can use any recipes you want for the cake, just make sure it doesnt have any fruit juice added to it (or a very small amount) or any powered sugar. Any regular sugar can be replaced by Splenda (or another sugar substitute) and any brown sugar can be replaced with Splnda Brown Sugar Blend. And remember to let him only have one or two small pieces of cake.

By the way they make a really good low sugar cake mix and frosting that can be found at kroger or other larger grocery stores.

Frannie answers:

YELLOW CAKE IS JUST REGULAR SPONGE CAKE:)

Almost as Good As Sex Cake
1 package Yellow cake mix
1 can Sweetened condensed milk
10 ounces Frozen strawberry halves — in syrup, thawed
19 ounces Strawberry ice cream topping
8 ounces Whipped topping
3/4 cup Cocktail salted peanuts

Prepare cake mix according to package instructions.
Bake in 9×13″ pan and cool. Poke holes in cake with the handle of a wooden spoon.

Pour condensed milk evenly over cake and into holes.
Combine thawed strawberries and ice cream topping syrup and mix well.
Spoon evenly over cake and into holes.
Spread whipped topping over the top.
Chop peanuts and sprinkle on top of whipped topping.
Chill before serving.

Frannie answers:

If you’re crunched for time, you should invest in a crock pot (slow cooker). You can buy them for $30 or less, and all you have to do is throw the ingredients in, turn it on, and let it cook all day while you work. You can really make anything in them, too: pot roast, short ribs, chicken soup, mac and cheese, stews, etc. You can find good slow cooker recipes on www.foodnetwork.com.

Frannie answers:

The BBC’s food website is great for cakes (amongst many other things) – you can do a search and it’ll bring up lots of suggestions. They usually have pics too.

Frannie answers:

Seeing as you are baking brownies and cakes all the time, my assumption is that you have an electric mixer which is practically a necessity to cream butter if you dont want to make baking into hard labor. Just remember, softened butter does not mean melting it in the microwave. Leave the butter out for the day to reach room temperature. Since you’re just a kid (im assuming middle school as we dont call ourselves kids here in high school), are you being patient and waiting for the oven to preheat???

Anywhos, heres an Alton Brown Recipe for a chocolate chip cookie he calls

The Chewy

Ingredients
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Directions
Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Frannie answers:

Virginia Apple Pudding

INGREDIENTS
1/2 cup butter, melted
1 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups chopped, peeled apple
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter.
Bake in the preheated oven 30 minutes, or until golden.

Serves 6

Strawberry Cake I

INGREDIENTS
1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin
2/3 cup vegetable oil
4 eggs
3 tablespoons all-purpose flour
4 ounces frozen strawberries
1/2 cup buttermilk
DIRECTIONS
Thaw and drain the frozen strawberries.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9×13 inch cake pan.
Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Serves 24

Strawberry Cake and Frosting I

INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package strawberry flavored gelatin mix
3 tablespoons all-purpose flour
1/2 cup water
2/3 cup vegetable oil
4 eggs
1 (10 ounce) package frozen strawberries
1/2 cup butter
4 3/4 cups confectioners’ sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Strawberry Frosting: In a large bowl combine butter, confectioners’ sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

Serves 12

Strawberry Cake II

INGREDIENTS
1 (3 ounce) package strawberry flavored gelatin
1/2 cup cold water
1 (18.25 ounce) package white cake mix
4 eggs
1 cup vegetable oil
3 tablespoons all-purpose flour
1 (10 ounce) package frozen strawberries, thawed
6 tablespoons butter
2 cups confectioners’ sugar
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 9 inch round cake pans.
In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.
To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners’ sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake.

Serves 12

Triple Strawberry Cake

INGREDIENTS
1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package flavored gelatin
4 cups water
2 cups frozen whipped topping, thawed
2 cups strawberries, sliced
DIRECTIONS
Prepare cake according to package directions. Bake as directed for a 9×13 inch pan. Allow to cool.
Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
Spread whipped topping over cake and top with sliced strawberries.

Serves 12

Strawberry Cake from Scratch

INGREDIENTS
2 cups white sugar
1 (3 ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs (room temperature)
2 3/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
1 tablespoon vanilla extract
1/2 cup strawberry puree made from frozen sweetened strawberries
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Serves 14

Strawberry Dream Cake I

INGREDIENTS
1 (18.25 ounce) package white cake mix
1 1/2 cups frozen sweetened strawberries, pureed
12 ounces cream cheese
8 (1 ounce) squares white chocolate
1 cup heavy whipping cream
1 (8 ounce) container frozen whipped topping, thawed
1/2 pint sliced fresh strawberries
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Serves 24

Frannie answers:

Fruit cobbler is good and is good warm or room temp. I have 2 recipes and fruit cobbler using cooked fruit and a batter topping and an easy cobbler that takes canned fruit, both are good. It just depends on how much work you want to do.

Fruit cobbler
1 stick butter
3/4 c milk
3/4 c self rising flour
1 c sugar

2 c fresh fruit (apples, pears, peaches, blueberries, or a mix of your fav) i like apples/pears together
1 c sugar
1 c water
put fruit, sugar, water in sauce pan and boil for 10 mins.

Preheat oven to 350* , put butter in cassorole pan and put in oven to melt. Mix flour, milk, sugar together to make batter, pour over melted butter in cassarole dish. Spoon hot fruit w/juice on top of batter. Bake @ 350* for 30 – 45 mins. Top will be golden drown and crusty.

Easy cobbler

2 large cans peaches drained
or 2 cans pie filling
1 box cake mix -yellow
1 can 7 up/sprite
1 stick butter -cut into small pieces

put fruit into buttered cassarole dish, pour dry cake mix over fruit, drizzle soda over cake mix, dot butter over top.
Bake @ 350* 30 – 45 mins til top golden brown.

You can mix different fruit/cake/soda combinations:
chocolate cake mix w/cherry pie filling and cherry cola
spice cake w/apple pie filling and 7 up/gingerale
lemon cake w/lemon pie filling and 7 up
yellow cake w/peach pie filling and ginger ale

enjoy!

Frannie answers:

I gave this recipe earlier this week to another who didn’t have any eggs but the recipe works for one without butter as well:

Here’s a very good recipe I use and it always turns out great:

CHOCOLATE MAYONNAISE CAKE

Combine:
1 c sugar
2 c flour
2 tsp baking soda
1/4 c cocoa powder
1/2 tsp salt
Add:
1 c mayonnaise
1 tsp vanilla
1 c hot water

Mix very quickly and thoroughly. Pour into a greased and floured oblong pan. Bake at 350º for 25-30 minutes. Very good and moist.

Hope that helps.

Frannie answers:

Parkay makes this nice soy based squeez stuff which is a pretty decent substitute.

Frannie answers:

Makes 2 8″ cakes or 1 8″ layer cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:

* 2 2/3 cups cake flour
* 2 t. Baking powder
* 1/8 t. Salt
* 1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
* 2 cups and 2 T. Granulated sugar
* 1 ½ t. Vanilla extract
* 4 large eggs
* 1 cup unsweetened almond milk, soy milk or rice milk

Preparation:

1. Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8″ round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

3. In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

4. Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

5. Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single-layer cakes or one layer cake.

Hope this helps you!

Frannie answers:

If you are referring to the 2 Tbsp of golden syrup, yes it will work. The end result just won’t be as smooth or glossy as it would with the syrup. You might want to add a little extra sugar to balance out the flavor though if you are omitting the syrup.

Frannie answers:

It may not rise much, be a bit thick and more like a brownie than a cake however, with the right icing (butter cream is my favorite or butter rum (oh yeah!) it still might be rather tasty.

(Yes, I am dieting, smile, however, I also used to be a baker assistant.)

may it all be well with you and happy baking!

Frannie answers:

My opinion is you shouldn’t worry about healthy when it comes to birthday cakes. There are 364 other days in the year to be healthy. And no sugar doesn’t necessarily mean healthy!

Frannie answers:

Here is a fluffy white frosting that you can make , then divide into smaller batches and fold in coloring .
If you do not wish this one I will add another after , but this is way easier than it sounds and turns out awesome .

Fluffy white frosting

1 1/2 c. Sugar
2 egg whites
1/3 c. Water
1/4 tsp. Cream of tartar
1 tsp. Vanilla
In a heavy sauce pan , combine the sugar , egg whites , water and cream of tartar . With a portable mixer beat on low speed for 1 min . Continue beating on low over low heat until frosting reaches 160 degrees on thermometer . Transfer to a lg. Bowl ; add vanilla ( or separate into smaller bowls for different colors ) Beat on high until stiff peaks form , about 7 min.

Butter Cream Frosting

1 c. Butter , softened
6 1/2 c. 10x sugar
2 tsp. Vanilla
1/2 – 3/4 c. Milk
In mixing bowl , cream butter . Beat in sugar and vanilla . Add milk until frosting reaches desired consistency .
For lemon or orange : Substitute juice for milk and add grated lemon or orange peel .

Frannie answers:

You don’t really need to crumb coat a german choc cake. Yo are not looking for that super smooth end result like you would with say a butter cream forsting.

Frannie answers:

Ingredients
1 box of white cake mix. (Yellow cakes work well and if you just have to make a chocolate and coconut cake, feel free to use a chocolate cake mix. (Its good!))
1 large container of Cool Whip (I use the “extra rich” variety)
1 can of coconut milk (found in Asian food aisles) 19 oz.
1 to 2 cups sweetened shredded coconut (use as much as you like!)

Directions
Baking the cake mix in a 13×9 inch pan according to the manufacturer’s directions.
Once the cake has completely baking, remove the cake from the oven. Take a fork and quickly and gently punch holes over the entire surface of the HOT cake, trying not to break the cake into pieces.
Shake up the can of coconut milk and open, pouring the coconut milk directly over the surface fo the cake, letting the coconut milk seep into the hot cake.
Cover the cake with aluminum foil and refrigerate until it is cold to the touch. Remove foil and cover with Cool Whip and sprinkle with coconut. Serve!
If you like a sweeter cake, you can actually add a can of sweetened condensed milk over the hot cake before adding the coconut milk.
I add white chocolate slivers to the top at times and have even toasted the coconut first. The packages coconut is great without being toasted as its adds a fresher flavor to the cake and sweetness, too!

Or Try This One

Ingredients
1 pkg. Yellow cake mix
1 sm. Pkg. Vanilla instant pudding
1 1/3 c. Water
1/4 c. Oil
4 eggs
2 c. Angel Flake coconut
1 c. Chopped walnuts or pecans

Blend cake mix, pudding mix, water, eggs, and oil in large mixer bowl. Beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9 inch round pans. Bake at 350 degrees for 35 minutes. Cool in pan 10 minutes; remove and cool on rack. Fill and top with Coconut Cream Cheese Frosting.

COCONUT CREAM CHEESE FROSTING:

4 tbsp. Butter
1 (8 oz.) pkg. Cream cheese
3 1/2 c. Sifted powdered sugar
2 tsp. Milk
1/2 tsp. Vanilla
2 c. Angel Flake coconut

Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on absorbent paper towel to cool. Cream 2 tablespoons butter with the cream cheese; add milk and beat in sugar gradually. Blend in vanilla; stir in 1 3/4 cups coconut. Spread on tops of cake layers. Stack and sprinkle on remaining coconut.

Frannie answers:

Yummm!

Go to this link:

http://www.cooks.com/rec/search?q=carrot+cake+recipe+with+cream+cheese+frosting.%3F

Frannie answers:

Traditionally carrot cakes have cream cheese frosting but I see no reason you can’t use any buttercream frosting on any carrot cake.

Frannie answers:

Cake Ingredients:

1 cup cocoa powder
2 cups boiling water
1 cup (2 sticks) butter, softened
2-1/2 cups sugar
4 eggs, at room temperature
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract

Chocolate Cake Directions:

1. Preheat oven to 350°F. Grease and flour three 9-inch cake pans.

2. In a medium bowl, stir the boiling water into the cocoa until smooth, and set aside.

3. In a separate bowl, combine the flour, baking soda, baking powder and salt, and set aside.

4. At medium speed of an electric mixer, cream the butter and sugar for 4 to 5 minutes.

5. Add the eggs, one at a time, beating well after each addition.

6. Turn mixer down to low speed. Add the flour mixture to the creamed mixture alternately with the cocoa mixture, beginning and ending with the flour mixture.

7. Stir in the vanilla, and do not over-beat.

8. Pour an equal amount of batter into each of the three prepared pans.

9. Bake for 20 to 25 minutes or until a cake tester comes out clean.

10 Cool in pans set on racks for 10 minutes. Invert pans on racks, remove pans, and allow layers to cool completely before frosting.

Chocolate Frosting Ingredients:

1 6-ounce package semi-sweet chocolate chips
1/2 cup half-and-half
3/4 cup butter (1-1/2 sticks)
2-1/2 cups sifted confectioners’ sugar

Chocolate Frosting Directions:

1. Combine the chocolate chips, half-and-half and butter in a heavy saucepan.

2. Cook over medium heat, stirring constantly, until chocolate chips melt. Remove from heat.

3. Gradually add the confectioners’ sugar, stirring well.

4. Set the saucepan in a large bowl filled with ice, and beat at low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. If necessary, add a half-teaspoon or so of half-and-half to achieve perfect spreading consistency.

Frannie answers:

This is a light and fluffy vegan yellow cake recipe – it’s not heavy, like some vegan cake recipes. A basic vegan yellow cake is good for children’s birthdays or other special occasions. See also: More Vegan Cake Recipes
Ingredients:

* 1/2 cup vegan margarine, softened
* 1 cup sugar
* Egg replacer for 4 eggs (use banana)
* 1 3/8 cup flour
* 1/2 tsp baking powder
* soy milk as needed

Preparation:
Preheat the oven to 325 degrees. Grease the bottom only of a 8-inch square pan.

Cream the vegan margarine with an electric mixer until smooth. Add the sugar gradually. Add the egg replacer and mix well. Add the flour and baking powder and stir. If the mixture is too dry, add a few drops (up to 1/4 cup) of soy milk.

Spread the mixture in the prepared pan and bake for 30-40 minutes. Allow the cake to cook and frost with your favorite vegan frosting, if desired.

Frannie answers:

Applesauce Cake (Regular version)

1 package yellow cake mix
3 eggs, beaten
1 (16 oz.) can applesauce

Preheat oven to 350 degrees F. Grease a tube or bundt pan.

Combine cake mix and beaten eggs, mix well. Stir in applesauce.

Bake for 30 to 40 minutes at 350 in prepared pan. Cool for 15 minutes before removing from pan.

If desired, dust cooled cake with cinnamon sugar.

Applesauce Cake (Healthier version)

1 pkg. (2-layer size) yellow cake mix
1 Tbsp. Flour
1 1/4 cups water
1/2 cup unsweetened apple sauce
3 egg whites

Preheat oven to 350 degrees F. Spray desired pan(s) with nonstick flour based cooking spray.

Prepare cake according to package directions except, add 1 tablespoon of flour to the dry mix and blend well. Substitute an equal amount of applesauce for the vegetable oil and substitute an equal number of egg whites for whole eggs. Pour into prepared pans.

Bake according to package directions. Cook in pan(s) on rack. Remove when completely cool.

Frannie answers:

Chocolate Mayonnaise Cake

Rich and moist, this old favorite can be slimmed down by using reduced calorie mayonnaise, although the final result won’t be quite as moist.

1 cup boiling water
1/2 cup cocoa, firmly packed
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 cup mayonnaise
1-1/4 cups sugar
1 teaspoon vanilla extract

Preheat oven to 350°F, and grease and flour two 8-inch cake pans.

In a small bowl, pour the boiling water over the cocoa, and stir until smooth. Set aside.

Sift together the flour, baking soda and salt. Set aside.

In the large bowl of an electric mixer, beat together the mayonnaise and sugar at medium speed until light and fluffy, about 3 minutes. Add the vanilla and cocoa mixture, beating until incorporated.

With mixer at low speed, gradually add the flour mixture, beating just until batter is combined.

Pour batter into prepared pans, and bake 25 to 30 minutes or until a cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Allow to cool completely before frosting.

Notes: When putting together your ingredients for this cake, make sure you’re using mayonnaise and not salad dressing like Miracle Whip.

Frannie answers:

You can check out this and see if it will help you out. Good Luck!!

Http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_12802,00.html

http://www.tasteofhome.com/SearchResults.aspx?SearchPhrase=German%20Chocolate%20cake&T=0&searchSource=hdrbox-Recipes

http://www.rachaelrayshow.com/food/recipes/trisha-yearwoods-german-chocolate-cake-coconut-frosting/

Frannie answers:

There are so many recipes and I have no idea what kind you want to make, so I just posted a sheetcake, I also didnt know if you wanted a layer or sheet cake, sorry, more info would help

TEXAS SHEETCAKE

2 c. Sugar
2 cubes butter (1/2 lb.)
1/2 tsp. Salt
2 c. Sifted flour
1 c. Water
4 tbsp. Cocoa
1/2 c. Sour cream
2 eggs
1 tsp. Soda

Mix sugar, flour and salt. Bring butter, water and cocoa to a boil. Take from heat immediately.
To dry ingredients add sour cream, eggs and soda. Mix all together; batter will be very thin. Pour into greased and floured jello roll size pan, 10 1/2 x 15 1/2 inches. Bake 20-25 minutes at 350 degrees. Do not overbake. (Ice while warm.)

ICING:

1 box powdered sugar
1 cube butter
4 tbsp. Cocoa
6 tbsp. Milk
1 tsp. Vanilla

Boil milk, butter, cocoa until bubbly; add powdered sugar, vanilla. Beat until smooth. Add nuts. Spread on cake while warm.

Frannie answers:

Heavenly Angel Food Cake –

INGREDIENTS
12 eggs
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 cup sugar

DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.
Meanwhile, sift confectioners’ sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. Tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.

Frannie answers:

I use the substitute I’ve had for some time without a problem.

I assume by plain flour, it is the All Purpose bleached flour that is widely available — and takes up the most shelf space at your local supermarket.

3/4 cup All Purpose flour + 2 Tbsp Corn Starch = 1 cup cake flour. Sift (to aerate it) and you’re on your way.

Much easier than trying to keep a fresh box of cake flour around.

Good luck.

Frannie answers:

No Egg No Milk Chocolate Cake More Recipes Like This
Budget Dessert Recipes
Ingredients: Metric Units
3 cups flour
2 cups sugar
1/2 tsp. Salt
6 Tbsp. Cocoa powder
2 tsp. Baking soda
1 cup oil
2 tsp. Vinegar
2 tsp. Vanilla extract
Directions:
Sift all dry ingredients twice into bowl. Add liquids and 2 cups water, mixing well. Pour into greased and floured 9″ x 13″ baking pan. Bake at 350 degrees for 35 minutes. Enjoy!